My family gathers at the kitchen table every winter to add a white glaze to these snowflake cookies. To increase the wow factor, tint the frosting with food colors and try various sprinkles.—Carolyn Olney, Richmond, NH
VERIFIED BY Taste of Home Test Kitchen
- 1 cup butter, softened
- 2/3 cup sugar
- 1 large egg
- 1-1/4 teaspoons vanilla extract
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 3 cups confectioners' sugar
- 1/4 cup 2% milk
- Colored sugar, optional
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture.
- Divide dough into three portions. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll.
- Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 3-in. snowflake-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets.
- Bake 8-10 minutes or until edges are light brown. Remove from pans to wire racks to cool completely.
- In a small bowl, mix confectioners' sugar and milk until smooth. Decorate as desired with frosting and, if desired, sugar.
- Freeze option: Freeze decorated cookies, layered between waxed paper, in freezer containers. To use, thaw before serving. Yield: about 2-1/2 dozen.
Originally published as Frosted Snowflake Cookies in Cookies & Candies Bookazine 2015, p14